Monday, July 25, 2016

Nutella & Raspberry Rolls

I always make sure kids have simple and easy to eat food in their lunch boxes. One such dish I prepared recently is Nutella & Raspberry rolls. Great for any age group kids. Great to carry for long drives and picnic's too. This recipe goes to 2nd day of Week 4 for BM 66 under the theme Kids Delight- Kids lunch box recipes.  



Ingredients:

Bread slices 5
Nutella hazelnut spread
Raspberries 10-15


Preparation:



 Cut the  edges of bread slices and roll them with rolling pin to make them little thin.
Spread nutella on all the slices.


Cut raspberries into half and place them on one side as shown in the picture. 
Roll them slowly and place them in box.
Enjoy!


Check to see what my fellow bloggers are cooking for BM 66


Also sending this recipe to Srivalli's Kids Delight event hosted by Pavani for this month. 


Sunday, July 24, 2016

Quinoa Idly

Traditionally idly is prepared with Udad dal and idly rava or udad dal and idly rice. But try  adding something healthy like oats / quinoa. Have tried Oats idly sometime back and kids and my hubby loved it. This time I tried idly with Quinoa.  Simple, soft  and healthy dish for the whole family. You can ferment as regular idly or can make immediately adding eno fruit salt with out fermentation. 

Today we are starting with 4th week of BM. I choose Kids Delight- Lunch box recipes for kids. My kids being very picky eaters have to always think what to pack them for school lunch. You wont believe my son survived only on  peanut butter and bread through out his kindergarten. Now as they are at home for summer break, have been cooking different kind of food, just  to prepare myself for the next school year.  One such dish is Quinoa idly, Thank god my kids loved them. So this recipe goes to the 1st day of BM 66 under the theme " Lunch box recipes for Kids".





Ingredients:

Quinoa 2 cups
Udad dal 1/2 cup


Preparation:


Soak Quinoa and udad dal separately for 6 to 8 hours.
Grind to smooth paste separately and then mix them together.
Mix well and cover to ferment over night or for 6 to 8 hours.
After fermentation add salt to taste.
Grease the idly plates / molds and add some idly batter in it.
Add  1 1/2 cups water to idly cooker and place the idly plates in it.
Cover and cook for 10 - 12 minutes.
Switch of flame and let rest for 10 minutes before removing the lid. 
Serve hot with coconut chutney or sambar or any other chutney.




Check to see what my fellow bloggers are cooking for BM 66.


Also sending this recipe to Kids Delight event hosted by Pavani.  


Tuesday, July 12, 2016

Capsicum Cheese Toast

Bell peppers or Capsicum are botanically fruits but they considered as Vegetables. They are in different colors like  Green, red, orange  and yellow. They are rich in antioxidants and Vitamin C. Red bell peppers have twice the Vitamin C than in any other peppers.

For the 2nd week and 3rd day of BM 66 under the theme " 3 Veggies that are fruits" am here with a crunchy, delicious and my kids favorite " Capsicum Cheese Toast". I have added chopped green bell pepper, chopped tomatoes, sweet corn and some spices chili flakes and  Italian seasoning for extra flavor, along with olive oil and salt.





Ingredients:

Bread slices 4
Capsicum chopped 1/4 cup
Sweet corn 3 spoons
Tomato chopped ( deseeded) 1/4 cup
Italian Seasoning 1/2 spoon
Chopped cilantro 2 spoons
Salt to taste
Grated cheese 1/2 cup
Olive oil / Any oil 1 spoon
Chili flakes 1/4 spoon


Preparation:

Toast the bread slices.
In a bowl add all the ingredients and mix well.
Preheat oven on 300 Degrees F.
Spread the mixture on toasted bread and bake for 5 to 8 minutes.
If using stove top, heat flat  pan and place the slices on pan. 
Cook on low to medium flame for about 5 to 6 minutes or till the cheese melts.
Enjoy while they are hot with ketchup.






Monday, July 11, 2016

Mysore Style Tomato Rice

Tomato is one of the vegetables which is also a fruit. Indians use tomato almost in all the curries just like onions, as it is the key ingredient. It is one of the most important protective food crops of India. Today I am making Spicy and delicious Mysore Style Tomato Rice. I had some  left over rice  and I wanted to make something with tomatoes for today's post. Found this delicious and simple Mysore Style Tomato rice on YouTube. 

This recipe goes to the week 2, day 2 of BM 66 under the "3 veggies that are fruits". Here goes the recipe.....




Ingredients:


Tomatoes 3
Cooked rice 2 cups
Cinnamon stick  1 inch -2
Poppy seeds 3 spoons
Dry coconut powder 4 spoons
Cashew nuts 6
Cumin seeds 1/2 spoon
Curry leaves 4
Chopped cilantro 1/4 cup
Kashmiri chili powder 2 spoons
Salt to taste
Oil 4 spoons


Preparation:


Dry roast cinnamon sticks, poppy seeds and dry coconut powder.
Let it cool, add add everything into blender along with kashmiri chili powder.
Blend to smooth paste.
Heat wok or pan, add oil.
Once the oil is hot add cumin seeds,  curry leaves and cashew nuts.
Saute for a minute or 2 and add chopped tomatoes.
Add salt and cover to cook for 6-7 minutes or till the tomatoes pieces are nice and soft.
Now add the masala paste and mix well.
Cover and cook for another 3 - 4 minutes.
Now add cooked rice, mix well and adjust salt to taste.
Cover and cook for another 2 minutes on medium flame.
Garnish with chopped cilantro and serve hot.





Check to see what my fellow bloggers are cooking for BM 66.



Sunday, July 10, 2016

Dosakaya Mukkala Pachadi ~ Yellow Cucumber Chutney

I was surprised when Srivalli announced the theme " 3 Veggies that are actually fruits". Didn't knew that some  vegetables which we  are eating regularly  are actually fruits. Some of them are Cucumbers, Avocado, Tomato, Peppers,  Pumpkin , Aubergine ( brinjal)  and Olives are actually fruits.

So for day 1, week 2 of BM 66 am here with a delicious and simple dish called Dosakaya Mukkala Pachadi. Dosakaya means yellow cucumber, mostly cooked in southern part of India can be eaten  raw or can be cooked.  Mukkalu means pieces. Pachadi means  chutney. Except using fire to make tempering, this is a no cook dish made with in 10 minutes. Served as side dish with rice or roti or chapati. This recipe is adapted from Gayatri Vantillu. Here goes the recipe........



Ingredients:


Dosakaya mukkalu / yellow cucumber pieces 1 cup
Red chili 4
Green chili 4
Tamarind gooseberry size ball
Turmeric powder 1/2 spoon
Salt to taste
Chopped cilantro  1/4 cup
Udad dal 4 spoons
Fenugreek seeds 1/2 spoon
Hing 1/4 spoon
Mustard seeds 1/2 spoon
Oil 4 spoons


Preparation:


Remove the skin of yellow cucumber / dosakaya.
Cut into half and check the taste of seeds and the fruit.
If any of them are bitter in taste we will not be using that.
Keep seeds aside for later use.
Cut the fruit / vegetable into very small pieces.
In a wok or kadai heat oil and add 3 spoons udad dal.
Saute till brown and add fenugreek seeds.
Give it a stir and add mustard seeds, cut red chili and chopped green chili.
Fry everything together and finally add hing / Asodafatida and mix
Transfer everything to blender leaving oil in the kadai.
Let the mixture cool, now add salt, turmeric and tamarind.
Blend everything well and now add the seeds of the cucumber.
Blend  everything together to make a smooth paste.
Add this paste the cucumber pieces along with chopped cilantro.
Now heat the kadai with oil and add rest of the udad dal.
Fry till golden brown and transfer it to the cucumber pieces with the oil.
Mix everything well and check for salt.
Add if required.
Serve as side dish or with hot rice or  chapatti.


Check to see what my fellow bloggers are cooking for BM 66

Saturday, June 25, 2016

Bhindi Stir Fry with Peanuts

Bhindi Stir fry is one of the easiest dish to prepare to go with chapati / roti. Perfect side dish to go with rice too.Adding peanuts gives a nice taste and crunchiness to the dish.  This recipe goes to the week 4, day 2  of BM 65 under the theme " One Vegetable different ways". Here goes the recipe.....




Ingredients:


Bhindi / Okra  1 lb 
 Peanuts 1/4 cup
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
 Red chili 2
Crushed garlic 1 spoon
Curry leaves 6
Chana dal 1 spoon
Turmeric powder 1/2 spoon
Chili powder 3/4 spoon
Salt to taste
Oil 4- 5 tbsp 


Preparation:


Dry roast peanuts, remove skin  and keep aside.
Wash bhindi / okra and pat dry. 
Cut them into small pieces.
In a wok / pan heat oil and add mustard seeds.
Once the mustard seeds crackle add cumin seeds, red chili, chana dal, curry leaves, crushed garlic.
Saute for a minute, and add okra.
Add turmeric powder and salt.
Mix well and let it cook for 6 - 7 minutes on  medium flame.
Now add chili powder and roasted peanuts.
Cook further for about 5 minutes or till done.
Serve with chapati / roti or as a side dish with rice.





Check to see what my fellow bloggers are cooking for BM 65.



Friday, June 24, 2016

Bhindi Ka Salan

Okra has always been my favorite vegetable. Most of them do not like Okra  because of it's stickiness. But there is a small technique,  just add little lime juice to the curry  and the stickiness will be disappeared.  Today we are starting with 4th week of BM 65 and my theme for the week is cooking " One Vegetable in Different ways". For next 3 days I will be posting Okra / Bhindi  recipes. 

For day 1 am here with sweet and  sour gravy dish called Bhindi Ka Salan. You might have heard about Hyderabad famous dish Mirchi Ka Salan.  Its the same gravy as in Mirchi Ka salan but we will be adding Okra instead of Mirchi.  Source of this recipe is Vahrehvah.com. Here goes the recipe.....




Ingredients:


Bhindi / Okra / Bendakaya  15
Peanuts 1 tbsp
Sesame seeds 1 tbsp
Dry coconut powder 1 tbsp
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Fenugreek seeds 1/4 spoon
Tamarind juice 1/2 cup
Jaggery 1  spoon
Ginger garlic paste 1/2 spoon
Chopped onions 1/2 cup
Green chili 2
Curry leaves 4
Coriander powder 3/4 spoon
Cumin powder 3/4 spoon
Chili powder 1 spoon
Oil 1/2 cup
Chopped Cilantro 1/4 cup


Preparation:


Dry roast peanuts, sesame seeds and coconut powder separately and make it a smooth paste adding water.
In a large pan heat 6 to 7 spoons oil, add mustard seeds.
Once the mustard seeds crackle add cumin seeds, fenugreek seeds, curry leaves.
Saute for few seconds and add chopped onion , green chili and ginger garlic paste.
Cook till raw smell disappears.
Now add the peanut, sesame and coconut paste, chili powder, cumin powder and coriander powder.
Cover with lid and cook for 30 minutes on low flame.
Meanwhile wash and pat dry the okra and cut head and tail part. 
Now slit each okra and shallow fry for 7 - 8 minutes.( Do not burn the okra)
Remove the lid give it a stir and add tamarind juice and jaggery
Mix it again and cook for another 10 minutes covering with lid.
Remove lid and add fried okra and give it a stir.
Cook further for 4 - 5 minutes and switch off flame.
Garnish with chopped cilantro.
Serve with any Indian Bread or Rice Dishes.



Check to see what my fellow bloggers are cooking for BM 65.